Whole Wheat Buttermilk Biscuits

Whole Wheat Buttermilk Biscuits

We love biscuits, but the  fluffy white flour variety aren’t healthy enough to be a breakfast staple the way these hearty whole wheat numbers are for us. Don’t think that whole wheat means flavorless–the opposite it true. These biscuits have a nutty, wheaty flavor that makes them the perfect partner for the eggs and bacon we often serve them with.

Makes between 10 and 12 biscuits

1 1/2 cups whole wheat flour
1/2 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, frozen
1 cup buttermilk
Preheat the oven to 450 degrees with a 12-inch cast iron skillet inside.

Mix together the flour, wheat bran, baking power, baking soda and salt in a large mixing bowl. Set aside.

Grate the butter with the large holes of a box grater. (Be especially careful of your knuckles if you’re very addicted to coffee and haven’t had any yet.) Combine the grated butter with the mixed dry ingredients.

Stir the buttermilk or yogurt into the dry ingredients just enough to moisten everything and turn it into a shaggy, sticky dough. Turn it out onto a floured work surface and pat into a 3/4-inch thickness.

Use a 2-inch biscuit cutter to punch out the biscuits. Re-roll the scraps and punch out again. Carefully remove the hot cast iron pan from the oven and arrange the biscuits inside. Bake for 20-minutes or until turning dark brown around the edges.